If pancakes and pastries had a stylish brunch baby, it would be crepes. They’re thin, buttery, and somehow make a random Tuesday feel like you booked a cute café table on purpose.
This is my go-to brunch-worthy crepes recipe (easy, no drama) plus 12 filling ideas that instantly level them up. Mix and match sweet or savory, stack them on a platter, and let everyone build their own “fancy” moment.
Why You’ll Love This
These crepes come out tender and flexible (no cracking!), the batter is blender-friendly, and the filling ideas are the kind that look impressive but are totally doable at home—perfect for hosting, meal prep, or treating yourself with main-character brunch energy.
Ingredients
- 1 cup (125g) all-purpose flour
- 2 tablespoons sugar (use 1 tablespoon if you prefer less sweet)
- 1/4 teaspoon fine salt
- 2 large eggs
- 1 1/4 cups (300ml) milk (whole milk is best, but any works)
- 2 tablespoons melted unsalted butter, plus more for the pan
- 1 teaspoon vanilla extract (optional, great for sweet crepes)
How to Make It
- Make the batter: In a blender, combine flour, sugar, salt, eggs, milk, melted butter, and vanilla (if using). Blend 20–30 seconds until smooth. No blender? Whisk aggressively until silky.
- Rest it: Let the batter rest 15–30 minutes (on the counter is fine). This relaxes the gluten and makes the crepes softer.
- Heat the pan: Warm a nonstick skillet (8–10 inches) over medium heat. Lightly butter it, then wipe with a paper towel so it’s just a thin sheen.
- Pour and swirl: Lift the pan off the heat, pour about 1/4 cup batter, and immediately swirl to coat the bottom in a thin layer. Return to heat.
- Cook: Cook 45–75 seconds until the edges look dry and the bottom is lightly golden. Flip with a thin spatula (or your bravest wrist move) and cook 20–40 seconds more.
- Stack and repeat: Slide onto a plate and stack crepes as you go (they won’t stick). Butter the pan lightly every 2–3 crepes.
- Fill: Add your filling of choice, fold into quarters or roll, and top with any extras (powdered sugar, herbs, sauce, etc.).
- Serve: Serve warm for maximum “brunch restaurant” vibes.
Tips for the Best Results
- Resting matters: Even 15 minutes helps prevent rubbery crepes and makes flipping easier.
- Adjust the batter: If it feels thick, blend in 1–2 tablespoons milk. Crepe batter should pour like heavy cream.
- Use medium heat: Too hot = lacy edges and dry crepes; too low = pale and tough.
- First crepe is a tester: It’s normal for the first one to be a little weird. Consider it the chef’s snack.
- Thin butter layer: Too much butter can make the crepes fry and get crispy instead of tender.
- Keep them warm: Stack on a plate and cover loosely with foil if you’re making a big batch.
Variations
- Classic Lemon Sugar: Sprinkle sugar and squeeze lemon, then fold. Simple, iconic, never fails.
- Nutella + Strawberries: Spread Nutella, add sliced strawberries, roll, dust with powdered sugar.
- Bananas Foster-ish: Sauté banana slices in butter with brown sugar and a pinch of cinnamon; spoon in and drizzle the pan sauce.
- Berry Mascarpone: Mix mascarpone with a little honey and lemon zest; add fresh berries.
- Smoked Salmon Brunch: Fill with herbed cream cheese, smoked salmon, capers, and dill.
- Ham + Gruyère: Add ham and grated Gruyère; fold and warm in the pan until melty.
- Spinach Mushroom “Bistro”: Sauté mushrooms and spinach with garlic; add goat cheese or feta.
- Chicken Pesto Mozzarella: Spread pesto, add shredded chicken and mozzarella, then heat until stretchy.
- Caprese Crepes: Fresh mozzarella, tomatoes, basil, balsamic glaze. Very pretty on a platter.
- Apple Cinnamon Crunch: Cook diced apples with butter, cinnamon, and maple; add chopped toasted pecans.
- Peanut Butter + Jam: The nostalgic one that still feels fancy when you add sliced bananas.
- Cookies & Cream: Sweetened whipped cream + crushed chocolate sandwich cookies (no-bake dessert crepe situation).
Storage & Reheating
Store plain crepes stacked with parchment or wax paper between them in an airtight container in the fridge for up to 3 days, or freeze up to 2 months. Reheat in a dry skillet over medium-low for about 20–30 seconds per side, or microwave covered for 10–20 seconds until just warm (don’t overdo it or they turn chewy).
FAQ
How many crepes does this recipe make?
You’ll get about 8–10 crepes using a 9-inch pan, depending on how much batter you pour each time. If you want a full brunch spread with fillings, I recommend doubling the batter.
Do I really need to rest the batter?
It’s not mandatory, but it’s the difference between “good” and “brunch-worthy.” Resting helps the flour hydrate and makes the crepes more tender and less likely to tear when you fold them around those fancy fillings.
What’s the best pan for crepes if I don’t have a crepe pan?
A nonstick skillet is perfect—8 to 10 inches is ideal. The key is a smooth surface and low sides so you can slide a spatula under the crepe easily.
How do I keep filled crepes from getting soggy?
For juicy fillings (berries, tomatoes, sautéed mushrooms), use a “barrier” layer like cream cheese, mascarpone, nut butter, or a thin layer of shredded cheese. Also, fill right before serving if you’re doing a big platter.
Can I make these crepes ahead for a brunch party?
Yes. Make the crepes up to 2 days ahead and keep them stacked in the fridge. Reheat quickly in a skillet, then set out fillings like smoked salmon, berries, Nutella, herbs, and cheeses so everyone can assemble their own fancy combo.